Slow Cooked Turkey and Bacon Chili

The first few things I instantly loved after coming to the US is Chili. It is a thick stew prepared with chili peppers, meat, tomatoes and beans. Garlic, Onion, Cumin and other seasonings are added to impart flavor. For me, chili is always the last resort to use up the last few strips of bacon, beans and tomato before going for a grocery run. I prefer to slow cook it because it gives me plenty of time to complete my chores while the chili develops all the delicious flavors.

The best part, this chili tastes even better the next day, so perfect to cook ahead and refrigerate. I always prepare double the amount of chili, cool it completely then freeze half of it in a zip lock bag. Then whenever I am running late, all I need to do is thaw the bag, heat it and it’s as good as freshly prepared.  

I know being an Indian, adding spice to a dish comes naturally to me. However, especially for chili, I would recommend not to skip it. Chili has a lot going on with the bacon, meat, beans and tomatoes and the correct amount of seasoning is a must.

If you don’t like turkey, go for ground chicken or beef. You can also do the same for beans, there are several options like Black, Red, Pinto or White beans. So use whatever you want or have in your pantry.

Like this recipe? Share it on your Facebook, Twitter, Pinterest and Instagram and don't forget to add #lifewithoutalu.

Ingredients:

• Bacon – 4-5 strips
• Ground Turkey - 1 pound
• Onion - 1 large, diced
• Garlic - 3 cloves, crushed
• Tomato Ketchup – ¼ cup
• Kidney Beans – 2 cans
• Tomatoes – 1 can, diced
• Dried Thyme – 1 tablespoon
• Red Pepper Pods – 3-4
• Dried Oregano – 1 teaspoon
• Dried Parsley - – 1 tablespoon
• Red Chili Powder – ½ teaspoon
• Ground Cumin - 1 tablespoon
• Black Pepper – 1 teaspoon
• Salt – to taste (½ teaspoon)
• Fresh Parsley – a handful, washed and chopped

Tip: If you are using dried kidney beans then soak ¾ cup of beans in enough water overnight. Then boil them with a pinch each of Salt and Baking Soda till they turn soft. If using pressure cooker 2-3 whistles over medium heat should be good. You can also use chicken broth to boil them. Then mix the beans and the broth in the chili and cook.

Directions:

• Heat a Dutch oven over medium high heat.
• Cut the bacon into pieces and sauté it in the Dutch oven till it turns crispy. 
• Remove and set it aside.
Next add the Garlic (just peel the cloves and hit them with the kitchen mallet to crush them) and Onion. Sauté them with a big pinch of Salt.
When the Onion turns golden, add the ground turkey, stir to mix and cook for 2 minutes (keep breaking the big pieces).
• Add the Tomato Ketchup and Black Pepper. Mix and cook for 2 minutes.
Add the kidney beans, tomatoes and the spices (dried Thyme, Red Pepper Pods, dried Oregano, dried Parsley, Red Chili Powder and Ground Cumin). Stir to mix.
• Finally, mix the Bacon.
• Reduce the heat to medium low. Cover and cook for about an hour.
• Garnish with fresh parsley.
Chili is ready!

If you like Kidney/ Red beans, try these recipes as well:

• Rajma (Indian curry with Red Kidney Beans)
• Red Beans and Rice
• Dal Makhani (Creamy Urad Dal/ Black Lentils with Rajma/ Kidney Beans)